Hei Jiao Xian Gu Ge Dan

Crack the pigeon eggs into a mixing bowl and whisk until well combined with a fork or whisk, seasoning lightly with salt.

Rinse the fresh small mushrooms under cool water and pat dry, then slice them thinly.

Cut the chicken meat into small bite-sized pieces, roughly 1 cm cubes.

Slice the red pepper in half lengthwise, remove the seeds and white membrane, then cut into thin strips or small dice.

Heat oil in a wok or large skillet over medium-high heat until shimmering.

Add the minced garlic and stir-fry briefly until fragrant, about 10-15 seconds, taking care not to burn it.

Add the diced chicken pieces to the wok and stir-fry for 3-4 minutes until cooked through and lightly colored.

Add the sliced mushrooms and red pepper to the wok, and continue stir-frying for 2 minutes until the vegetables are slightly softened.

Pour the whisked pigeon eggs over the ingredients in the wok and stir gently with a spatula, breaking up the eggs as they begin to set.

Continue cooking and stirring gently for another 1-2 minutes until the eggs are just set but still slightly creamy, then transfer to a serving plate.